I am a sort-of-beginner cook. Is this thermometer long enough for whole chickens, pork tenderloins, and other supermarket-friendly cuts of meat?
41360
I would say it's long enough for pork and testing a whole chicken, if you test the breast. I will say the full size thermometer us probably the better all around option though if you don't care about the size
41361
The probe length is a little short of 3 inches. As you're inserting it into the middle or half way in the largest diameter would be a little short of 6 inches. The chicken thigh depth is within the 3 inches and the diameter of a pork tenderloin is less then the 6 inches, so it should work for both. Judge the other cuts of meat accordingly.
160190
no. never rely on the built-in thermometer. spend some money on a good bbq thermometer. you won't regret it.
2234609
According to the instructions sent with mine, the probe tip is rated to 392 degrees. The cables can withstand 500 for a short period of time. Personally, I would use it as an instant read thermometer at really high temps. It is not really "instant" like the $96 thermonmeter, but will tell you the internal temp within 5 seconds. You just poke it into whatever you are cooking until you get the desired temp. I usually test several spots for something like a turkey or a roast with a bone. Try it, you won't be sorry. (But read the instructions)
371820
The clip is adjustable. It slides up and down the stem/probe. The temp is just under 12 inches long. The entire stem of the thermometer is 12 inches, so length should not be a problem for you. My fryer is about 18 inches deep. The probe just needs to reach into the cooking oil. I've fried a half dozen turkeys of the past three years. Having an accurate thermometer was a big help. Because of your question I took the time to post my own picture with notes under the advertiser's picture. I hope this helps.
1826992
Accurate? That depends on how accurate you want/need, but for cooking it is accurate enough in my book. I too have a Maverick, but I generally look at my lid thermometer when I'm out at the smoker, and use the maverick to keep an eye when I'm inside. In my experience, there's about a 15-20 degree difference between the lid and my lower grate, with the grate being hotter. There's also about a 5-10 degree difference between the lower and upper grate (lower hotter). I just adjust the numbers in my head when I'm cooking. If the lid reads 250, I know I'm really around 260-265 at the grates. That's getting a tad hot for low-and-slow cooking of ribs/pork butts, but way to cold for high-and-fast cooking of whole chickens. Being within 10 degrees or so is sufficiently accurate for cooking on the smoker, because quite frankly that's within the amount of difference you'll see between the upper and lower grate, or between the center and edge of the grate anyway. The inside of the smoker is not a perfectly uniform temperature, so trying to regulate with greater accuracy is somewhat pointless. If you're a competition cook and need perfectly repatable results every time, you may need this kind accuracy, but you'll also need a pit with more uniform temperatures to make that accuracy useful. (Folks do compete with WSM's but they do use things like thermal jackets to make the tempertatures more uniform.) Whatever method you use to measure temperature, be consistent with it. You'll learn over time what temperatures work best for you, and how to achieve those reliably. Shifting temperature measurement methods changes the numbers, and you have to re-adapt. Hence why I use my lid thermometer as my primary source. It is always there, and I know where I should have it for my cooking, based on my experience with it. I got the Maverick later, but I don't use its numbers other than to tell me when I might want to go outside and check the lid. Your style may differ. I, personally, don't find the
436029
I use this for making candy, roasting meats in the oven, checking the internal temp of fried foods. Mine is perfectly accurate, way better than a traditional candy thermometer. I also have an instant read IR thermometer. Both thermometers are within 2 degrees of each other, which is more than acceptable for my use.
2202488
Yes, I think it would be perfect. I love that little roaster. I bought it to free up space as well. I've done large chickens and pork loins with great results.
1894777
The thermometer works well on roasts and thick steaks and chops. A two inch penetration is not unreasonable. thinner meats don't need a thermometer, visual inspection is better for smaller cuts anyway. The product works as designed. ~ Matt
1512118
Sort of, but it is still not that easy to read. My recommendation to you would be not to buy it. Mine only works intermittently and it shows temps ranging from way too high to way too low. For some reason at times it totally shuts down when inserted into the meat. To make a long story short it worked as it was supposed to for only about a week. I finally broke down and purchased a Therma Pen instant read thermometer for $96 (I haven't received it yet). I can only hope I have a better experience with the Therma Pen. So far I haven't had a good experience with any thermometer I have ever purchased and I have no idea why that should be!
1403302
I suppose you could if you were just spot checking the candy but this thermometer is meant for quick reads of meats. I would probably look for a thermometer that could clip to the side of my pot for a constant temperature reading
985000
Not sure, I have only used it once and left the probe in a pork shoulder for hours. It seemed to react quickly to the meat temperature though.
1307873
Lynn, you do not check the food with this thermometer, I use mine in the grease to make sure of the correct temperature. You need a meat thermometer.
412521
I think so. This device feels well put together and my 10 year old measures food temps in the fridge and freezer well. Also good for measuring oven temps. Not sure what other uses you have in mind.
454446
I have not used a thermometer, but i have used this for deep frying. i bought it exclusively for deep frying outdoors (extension cord not included). works well, i would estimate it gets up to 350 comfortably.
1610236
Hi, Emil: I would use the basket attachment to secure the pork chops after you've seasoned them with your favorite seasoning. I'd choose a thicker chop rather than a thin cut, because the Cuisinart takes less time to cook than other rotisseries I have used in the past and you want to avoid a dried out chop. I make a whole 7.5 lb chicken in my Cuisinart and it's usually done in about 1 hour and 30 minutes on 400 degrees. You'd need MUCH less time for a pork chop or two and probably a lower cooking temperature. You'll have to experiment once or twice to get the doneness that you prefer. Good luck! Hi, Emil: I would use the basket attachment to secure the pork chops after you've seasoned them with your favorite seasoning. I'd choose a thicker chop rather than a thin cut, because the Cuisinart takes less time to cook than other rotisseries I have used in the past and you want to avoid a dried out chop. I make a whole 7.5 lb chicken in my Cuisinart and it's usually done in about 1 hour and 30 minutes on 400 degrees. You'd need MUCH less time for a pork chop or two and probably a lower cooking temperature. You'll have to experiment once or twice to get the doneness that you prefer. Good... » Read More Hi, Emil: I would use the basket attachment to secure the pork chops after you've seasoned them with your favorite seasoning. I'd choose a thicker chop rather than a thin cut, because the Cuisinart takes less time to cook than other rotisseries I have used in the past and you want to avoid a dried out chop. I make a whole 7.5 lb chicken in my Cuisinart and it's usually done in about 1 hour and 30 minutes on 400 degrees. You'd need MUCH less time for a pork chop or two and probably a lower cooking temperature. You'll have to experiment once or twice to get the doneness that you prefer. Good luck! « Show Less
235745
I have only used it with the probe in meat in the oven and the thermometer either on top of the stove top or the counter. It is a very handy thermometer. I especially like it to roast a turkey as you dont have to open the oven that much, only if needing to baste.
2076918
I purchased the RT600C Super-fast Water-resistant Digital Pocket Thermometer (by ThermoWorks, the same company behind Thermapen) 2 years ago and it's been perfectly fine for my home cooking needs. I primarily use it for checking the doneness of meat: steak (130F), turkey (160F), pork (135F), sausage (150-160F), and fish (130F), which is well within the -40 to 302F range. (The Thermapen range is -58.0 to 572.0F). To check frying oil temperatures, I use a candy thermometer that I leave in the pot that gets up to 400F. The response time of the RT600C is officially 5-6 seconds, but it feels almost immediate to me. I haven't overcooked anything due to waiting 3 more seconds than I might with the Thermapen, whose response time is reportedly 3 seconds. Both the Thermapen and RT600C are water-resistant, but the RT600C is listed as dishwasher-safe too. I haven't tried using the dishwasher, but the RT600C has survived getting thrown into a bowl of water in my sink and regular hand-washing. In my opinion, if you're not cooking anything extremely cold or hot, and 2-3 seconds of wait time is not worth $77, the RT600C is a fine choice.